If you have trouble convincing the family to eat leftovers, a bit of camouflage can help. We’ve reimagine leftover roast beef as a light and flavorful stir fry.
Let’s get cooking!
Blanch one pound green beans. Transfer to a bowl of ice water.
Cut leftover roast beef into 1 inch cubes.
Make two cups brown or white rice.
You are mised out!
Add three cloves of roasted garlic to one cup beef stock. Reduce by 25% over medium heat.
Add cracked black pepper and ginger to taste. We prefer to go heavy on the pepper and light on the ginger. Add 1//4 tsp orange extract.
Add the cubed roast beef to the wok and sauté until the meat is warmed through, about five minutes.
Add the green beans and continue to sauté until the beans are tender and the sauce is nearly gone.
Serve the green beans and beef over the rice, with Sriracha sauce on the side for those who like a little heat.